Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 2 Servings

Ingredients

• 2teaspoons sesame oil
• ⅓cup kimchi, drained and chopped, plus 2 Tbsp. kimchi juice
• 1 8.5-oz. package microwave-in-a-bag white rice
• ¼cup frozen peas
• 1 scallion, chopped
• 1teaspoon butter
• 2 large eggs, beaten and seasoned with a pinch of salt and black pepper

Directions

1. Heat sesame oil in a skillet on medium-high heat. When oil is hot, add kimchi and cook, stirring occasionally for about 2 minutes. 

2. Break up the rice in the bag by squeezing in the sides of the package. Add the rice to the skillet and cook, stirring occasionally, until the rice is warmed through and the kimchi has some golden bits. Stir in the kimchi juice, peas, and scallion and cook for 1 more minute.

3. Push the rice to one side of the skillet and add the butter to the empty side. When the butter is melted, pour in the beaten egg and scramble. When the eggs are mostly cooked, but still a little wet, combine the eggs with the rice. Serve immediately.